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First, the kind of potato matters considerably. Big brown-skinned russets are ideal for baking, not so much for other forms of cooking.
But for other kinds of potatoes (and I raise my own, several varieties), I like skillet-style meals, with onion, bell peppers, kohlrabi, tomatillo, swiss chard stems and/or celery and/or bok choy, ham or sausage, all cubed up to bite-size, sautéed in a little olive oil with ground black pepper and maybe a little hot sauce like tabasco to preference. Top that with a couple of soft-fried eggs.
Even simpler is a recipe my wife came up with: Cube up potatoes, mix with olive oil and ground pepper, spread on a cookie sheet and bake in oven at ~350 degrees for about fifteen minutes (check on 'em for doneness). Great and easy side dish. I've productively added chopped onion and cubed kohlrabi* to this dish.
caw
*kohlrabi is one of the most under-appreciated vegetables, great either raw or cooked, excellent in stews, stir-fries, crock-pot veggie/meat roasts, etc. It can be peeled and cut, raw, into sticks like carrot sticks for munchy relish trays. Bright, sweet flavor. Cooked, it tastes like a very mild-flavored turnip. If you garden, it's dead easy to grow, too.
But for other kinds of potatoes (and I raise my own, several varieties), I like skillet-style meals, with onion, bell peppers, kohlrabi, tomatillo, swiss chard stems and/or celery and/or bok choy, ham or sausage, all cubed up to bite-size, sautéed in a little olive oil with ground black pepper and maybe a little hot sauce like tabasco to preference. Top that with a couple of soft-fried eggs.
Even simpler is a recipe my wife came up with: Cube up potatoes, mix with olive oil and ground pepper, spread on a cookie sheet and bake in oven at ~350 degrees for about fifteen minutes (check on 'em for doneness). Great and easy side dish. I've productively added chopped onion and cubed kohlrabi* to this dish.
caw
*kohlrabi is one of the most under-appreciated vegetables, great either raw or cooked, excellent in stews, stir-fries, crock-pot veggie/meat roasts, etc. It can be peeled and cut, raw, into sticks like carrot sticks for munchy relish trays. Bright, sweet flavor. Cooked, it tastes like a very mild-flavored turnip. If you garden, it's dead easy to grow, too.
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